Agriculture Reference
In-Depth Information
order the correct size for the birds being killed. They are
simple enough that anyone can make one from sheet metal
and rivets, and many people have improvised by cutting the
top off of a small traffic cone.
Once the bird has been killed, it needs to be scalded and then
plucked. In scalding, the bird is dipped and then moved
around in hot water for 60 to 90 seconds to break down the
proteins that hold the feathers in place. Commercial
processors use rather elaborate multistage arrangements for
this process, but a mini-farmer simply needs to have a bucket
of water of the correct temperature ready. Most on-farm
slaughtering processes for chickens and guineas use what is
called a hard scald that loosens the feathers and removes the
outer layer of skin. For this, the water temperature should be
between 138 and 148 degrees.
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This temperature range is
sufficiently important that it should be measured with a
thermometer.
